Bacon Spring Rolls

Ally Wang
By Ally Wang
May 8, 2017Foodshare

Bacon Spring Rolls Ingredients:

spring roll wrappers 20

 

Bacon Spring Rolls Filling:

bacon 2 strips

cabbage 4 cups

snow pea 1 cup

carrot 1 cup

shiitake mushrooms 1 cup

king oyster mushrooms 1 cup

 

oil 2 tbsp

light soy sauce 3 tsp

scallions 2 tbsp

 

oil 2 tbsp

salt 1/4 tsp

oyster sauce 2 tsp

sesame oil 1/4 tsp

starch solution ½ tsp starch powder + 3 tbsp water

 

Bacon Spring Rolls Instructions:

 

  1. Dice bacon into small pieces. Shred shiitake mushroom, king oyster mushroom, carrot, snow pea, and cabbage.
  2. Fry diced bacon in a wok with soy sauce and scallion pieces.
  3. Stir in shredded carrot, shiitake mushroom, king oyster mushroom, snow pea, and cabbage. Season with salt, oyster sauce, and sesame oil. Then thicken with starch solution.
  4. Lay a piece of spring roll wrapper on a flat surface with the tip pointing at you. Put a portion of the filling mixture in and roll it up. Fold in the sides and seal with flour paste at the end.
  5. Deep fry spring rolls at 350 F/180 C in hot oil until golden.
  6. Serve with plum dipping sauce.

 

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